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Slow-Cooker New England Pot Roast
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Prep Time:
30 minutes
Total Time:
8 hours 30 minutes
Savory beef stew with zesty horseradish, potatoes, and carrots.
Ingredients:
  • 2 tablespoons vegetable oil
  • 4-lb beef arm, blade or cross rib pot roast
  • 8 small potatoes, cut in half
  • 8 medium carrots, cut into fourths
  • 8 small onions
  • 1 jar (8 oz) prepared horseradish
  • 1 to 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 cup water
  • 1/2 cup cold water
  • 1/4 cup Gold Medal™ all-purpose flour
Instructions:
  • Heat oil in a 12-inch skillet over medium heat. Brown beef on all sides in the hot oil.
  • Place potatoes, carrots, and onions in a 4- to 6-quart slow cooker. Add beef on top of the vegetables. Combine horseradish, salt, pepper, and 1 cup of water in a small bowl, then pour the mixture over the beef.
  • Cover and simmer on low heat for 8 to 10 hours.
  • Transfer the beef and vegetables from the cooker to a serving platter, and cover to keep them warm.
  • 1. Pour juices from the cooker into a 2-cup measuring cup and skim off excess fat. Add enough water to measure 2 cups of liquid, then pour into a 2-quart saucepan. In a tightly covered container, shake together 1/2 cup of cold water and flour. Gradually stir this mixture into the juices. Heat the mixture to boiling, stirring constantly, and let it boil and stir for 1 minute. Serve the gravy with beef and vegetables.

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